Cook The Book: Quick-Cured Salmon

• 1-pound wild salmon filet
• Maldon salt or another flaky sea salt and ground pepper
• Chopped dill leaves
• Really good extra-virgin olive oil
• Tiny celery leaves
• Sliced scallions
• Pumpernickel or other good dark bread
• Butter

1. Thinly slice a 1-pound wild salmon filet diagonally into large, thin slices.
2. Generously sprinkle Maldon salt or another flaky sea salt, and ground pep-
3. per onto a large platter. Arrange the salmon slices in a single layer on top
4. of the salt and pepper, then sprinkle again with salt and pepper. Scatter
5. with chopped dill leaves. Cover with plastic wrap, pressing it directly onto
6. the salmon, and refrigerate for 2 hours. Remove the plastic wrap, drizzle
7. with a really good extra-virgin olive oil, and scatter with sliced scallions
8. and a handful of tiny celery leaves. Serve with thinly sliced, buttered pum-
9. pernickel or other good dark bread.

salmon filet, salt, dill, extravirgin olive oil, celery, scallions, bread, butter

Taken from www.seriouseats.com/recipes/2010/08/cook-the-book-quick-cured-salmon-recipe.html (may not work)